Food&Drink Writer Amelia Bell reviews Chapter, an independent restaurant close to the Vale which sources its produce from local farmers

Written by ameliabgbell
Images by Chapter Restaurant

Recently I visited Chapter, an independent restaurant, which is situated in the heart of Edgbaston on Greenfield Crescent only a short walk from the Vale. Upon meeting the owner Ann I immediately felt at home, she is a warm and confident individual with a passion for community and sustainability.

“A perfectly crunchy exterior and a cheesy beetroot-filled interior…”

Chapter describes itself as a nature-led menu which aims to celebrate the superb seasonal produce and is dedicated to sourcing from farmers and fishermen around the British Isles. Chapter prides itself in aiming to source much of its produce from midlands suppliers – fruit and veg from Worcestershire, and free-range meat from an award-winning butcher in Coventry.

Chapter Restaurant Set Price Menu

The menu is creative and Chef Director Ben utilises the changing seasons to come up with decadent menus throughout the year. During my visit, I sampled the current Set Price Menu, which offers incredible value for the high quality of the food served, starting at £16 for one course, £23 for two courses and £30 for three courses. It is available Tuesday-Saturday: All Day and Evening from Noon.

“The fish was perfectly succulent with a beautifully battered exterior…”

I began with some green and black olives to share, which were delicious and a lovely way to start the meal. Then I ordered the arancini which was delectable with a perfectly crunchy exterior and a cheesy beetroot-filled interior which was perfectly seasoned. Everything is made fresh to order, adding to the quality of the dining experience.

Chapter Restaurant Fish and Chips

For my main, I ordered the Fish and Chips which came with mushy peas, a charred lemon and homemade fries. The fish was perfectly succulent with a beautifully battered exterior, the fish is caught daily. The food and service are impeccable and it was evident that there is a large focus on attention to detail.

“The strive for sustainability really stood out to me…”

Notably, all of the artwork in the interior of the restaurant had been created locally by artists. Sarah Leigh of Felti designed a unique piece of artwork to fill the large space in the dining room, the colours green and blue were selected to depict the tumbling hills and bright blue sky. The kitchen was designed by Chef Ben with Greens Commercial Kitchens, based in Huddersfield and was manufactured in Britain with British steel.

Chapter Restaurant Interior

The strive for sustainability really stood out for me, as at no point did Chapter cut corners. Chapter loves to create a community and really would love to see more students trying out their food. Chapter would be an ideal place to celebrate a birthday, take a date or even bring your parents over when they are visiting. The restaurant loves to celebrate students who are graduating as they feel being connected to the community is vitally important to them. Next time you are considering eating out, think of Chapter and invest in the local community.

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